These Pancake Recipes Are Guaranteed to Transform Your Weekend Brunch

If there’s one thing we love more than pancakes, it’s more pancakes. Are we right? Whether you like yours flat and crisp-edged, fluffy and baked in the oven, or packed with fruit, there’s no wrong way to flapjack. Ranging from traditional blueberry-buttermilk pancakes to sweet caramel apple pancakes and strawberry-rhubarb pancakes to gingerbread pancakes, here are our five favorite pancakes of all time.

Blueberry-buttermilk pancakes, when done right, are nearly impossible to beat. (We see you, chocolate-chip flapjacks, but we’re standing our ground.) There’s just something about the sweet-tart pop of the fruit, the buttery batter, and the slight edge to the buttermilk. We’re smitten. And you folks love them, too, particularly this recipe.

Tip: The key to its deliciousness is sprinkling the blueberries across the flapjacks as they set right in the skillet. Each cake gets an even distribution of berries, and everyone is happy.

Are these actually relatively healthful pancakes? It seems so! Strawberries, a full pound of rhubarb, and whole wheat flour mingle in these gorgeous flapjacks. They’re a perfect way to get some vegetables into the kids’ diet, and that ruby-red hue couldn’t be prettier.

Are you the sort of person who thinks about pumpkin spice latte season all year ’round? Do you hang out in potpourri shops for fun? Do you buy candles in scents like cinnamon, ginger, and clove? Well, then, meet our new favorite pancakes.

Traditional baking spices plus molasses and brown sugar make a lovely, warming foil for maple syrup and butter, it turns out. They’re a great way to have autumnal breakfasts perennially.

This knockout skillet pear pancake is part popover, part Dutch baby, and all parts tasty. We love to serve it for breakfast when guests come over unexpectedly. (It’s easier than it looks!) Cinnamon, lemon and vanilla punch up the flavors of the fruit quite nicely.